Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.


[Photograph: Sydney Oland]

As a Canadian, my love of tacos came to me later in life. But once I fully realized how wonderful a warm tortilla truly was, there was no looking back. As a result I spent my first few years living in the US putting everything I could think of in a tortilla—especially at brunch. These tacos come together quickly and pack a huge amount of flavor into a warm tortilla.

The type of sausage you use drastically affects the final outcome of this product. I recommend using a spicier sausage like a chorizo, hot Italian, or even Andouille. And although the simple mixture of cubed avocado and scallion seems simple, it adds richness and brightness to the final product.

Get the Recipe

Scrambled Egg and Sausage Tacos with Avocado and Scallion »

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)


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